Roasted veggies are a delicious addition to any meal all year round. They taste great when warm as a side dish and cool on a green salad. Roasting veggies is a big time saver. Enjoy a portion at dinner then save leftovers for your mid-day salad. They add loads of flavor and are packed with fiber and micronutrients.

  • Prep Time5 min
  • Cook Time1 hr 40 min
  • Total Time1 hr 45 min
  • Yield4
  • Energy130 cal
  • Cuisine
    • American
    • Italian
    • Mediterranean
  • Course
    • Main Course
    • Salad
  • Suitable for Diet
    • Gluten Free
    • Low Salt
    • Vegan
    • Vegetarian
    • Reboot Program

Ingredients

  • 4 cups arugula
  • 4 cups mixed salad greens
  • 1 medium eggplant
  • 4 summer squash
  • 2 green peppers
  • 1 onion
  • 1 bunch scallions
  • 1 tsp paprika
  • 1 tsp thyme
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • ground black pepper and sea salt to taste

Directions

1

Whisk together olive oil, paprika, thyme, garlic, salt and pepper in a bowl.

2

Chop veggies, add to bowl and mix well.

3

Refrigerate to marinate for at least 1 hour.

4

Heat oven to 400 degrees F.

5

Roast veggies for 40 minutes or until tender. Let cool.

6

Add to mixed greens and arugula

7

Serve with a squeeze of lemon

 
 

additions & substitutions

Weight Loss & Lifestyle Program:

Add in one of the following lean proteins/serving:

  • Add 3-4 oz chicken, meat, or tofu
  • Add 4-6 oz fish or shellfish
 
  • 4 servings per container
  • Amount per serving
  • Calories130
  • % Daily Value*
  • Total Fat1 g1.28%
  • Saturated Fat0 g0%
  • Trans Fat0 g
  • Cholesterol0 mg0%
  • Sodium40 mg1.74%
  • Total Carbohydrate28 g10.18%
  • Dietary Fiber40 g142.86%
  • Total Sugars13 g
  • Protein7 g14%

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